Grilled Potatoes with Fresh Herb Sauce Recipe
Introduction
Grilled potatoes are a flavorful twist on a classic side dish, perfect for summer cookouts or any meal that could use a smoky, herbaceous touch. Tender Yukon Gold potatoes are lightly salted, grilled to perfection, and topped with a vibrant basil and parsley sauce that brightens every bite.
Ingredients
- 2 lb. medium Yukon Gold potatoes
- 2 tbsp. plus 1 3/4 tsp. kosher salt, divided
- 1 cup packed fresh basil leaves
- 1 cup packed fresh parsley leaves
- 1 cup garlic cloves, coarsely chopped
- 2 tbsp. white wine vinegar
- 1 tbsp. capers, drained
- 1/2 cup plus 2 tbsp. extra-virgin olive oil, divided, plus more for grill
Instructions
- Step 1: Place the potatoes in a medium pot and season with 2 tablespoons of kosher salt. Cover with water and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 to 30 minutes depending on their size.
- Step 2: Drain the potatoes and return them to the pot. Toss over low heat to steam off any excess moisture. Transfer to a cutting board and let cool slightly. Slice each potato lengthwise into 6 wedges.
- Step 3: While the potatoes cool, prepare the herb sauce. In a food processor, pulse the basil, parsley, and garlic until finely chopped. Add the white wine vinegar, capers, 1/3 cup olive oil, and 1/4 teaspoon salt, then pulse until combined. Transfer the sauce to a small bowl and refrigerate until ready to serve.
- Step 4: Prepare your grill for medium-high heat and preheat for 5 minutes. Clean and oil the grates to prevent sticking. In a large bowl, toss the potato wedges with the remaining 2 tablespoons of olive oil and 1 1/2 teaspoons kosher salt.
- Step 5: Place the potatoes on the grill, cut side down, and cook until they develop well-marked grill lines, about 2 to 3 minutes. Turn the wedges and grill the other side for about 2 minutes more until also nicely marked.
- Step 6: Transfer the grilled potatoes to a platter and spoon the chilled herb sauce generously over the top. Serve warm and enjoy.
Tips & Variations
- For a smoky flavor, add a pinch of smoked paprika to the herb sauce.
- If fresh herbs are unavailable, use a tablespoon of dried basil and parsley but reduce the vinegar slightly to balance the flavors.
- To make the dish vegan and nutty, add toasted pine nuts to the herb sauce before serving.
- Use an indoor grill pan if you don’t have access to an outdoor grill; just ensure it’s well-oiled to prevent sticking.
Storage
Store leftover grilled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on a grill pan to maintain their crispy edges. Keep the herb sauce refrigerated separately and add it fresh before serving to keep its vibrant flavor and color.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, you can substitute Yukon Gold with red potatoes or fingerling potatoes. Just adjust the boiling time if needed to ensure they are tender before grilling.
How do I prevent the potatoes from sticking to the grill?
Make sure to clean and oil your grill grates well before cooking. Also, toss the potatoes in enough oil to coat them evenly, which helps create a barrier and prevents sticking.
PrintGrilled Potatoes with Fresh Herb Sauce Recipe
This recipe for Grilled Potatoes features tender Yukon Gold potatoes boiled until just soft, then grilled to achieve crispy, smoky wedges. Served with a vibrant, herbaceous basil and parsley sauce infused with garlic, capers, and white wine vinegar, this side dish combines fresh flavors with smoky char marks, perfect for summer barbecues or hearty weekday dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 lb. medium Yukon Gold potatoes
- 2 tbsp. kosher salt, divided
- 1/2 cup plus 2 tbsp. extra-virgin olive oil, divided, plus more for grill
Herb Sauce
- 1 cup packed fresh basil leaves
- 1 cup packed fresh parsley leaves
- 1 clove garlic, coarsely chopped
- 2 tbsp. white wine vinegar
- 1 tbsp. capers, drained
- 1/4 tsp. kosher salt
- 1/3 cup extra-virgin olive oil
Instructions
- Boil Potatoes: Place the potatoes in a medium pot and season with 2 tablespoons of kosher salt. Cover them with water and bring to a boil over high heat. Then reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 20 to 30 minutes depending on the size.
- Drain and Slice: Drain the potatoes and return them to the pot. Toss them over low heat for a few minutes to steam off any extra moisture. Transfer to a cutting board and allow to cool slightly. Once cooled, slice each potato lengthwise into six wedges.
- Prepare Herb Sauce: Meanwhile, place the basil, parsley, and chopped garlic in a food processor and pulse until finely chopped. Add the white wine vinegar, capers, 1/3 cup of olive oil, and 1/4 teaspoon kosher salt. Pulse again until all ingredients are combined smoothly. Transfer the sauce to a small bowl and refrigerate until ready to serve.
- Preheat Grill and Oil Grates: Prepare a grill for medium-high heat and preheat for about 5 minutes. Clean the grill grates thoroughly and oil them to prevent sticking.
- Season and Grill Potatoes: In a large bowl, toss the potato wedges with the remaining 2 tablespoons of olive oil and 1 1/2 teaspoons kosher salt. Place the potatoes cut side down on the grill and cook until well marked and crisp underneath, about 2 to 3 minutes. Flip and cook the other side for about 2 more minutes until it also has grill marks and is heated through.
- Serve: Transfer the grilled potatoes to a serving platter and spoon the chilled herb sauce over the top. Serve immediately as a flavorful side dish.
Notes
- Use Yukon Gold potatoes for their buttery texture, which holds up well to boiling and grilling.
- Make sure to oil the grill grates well to prevent the potatoes from sticking and tearing.
- The herb sauce can be prepared a day ahead to let flavors meld; just keep refrigerated.
- For a spicier version, add a pinch of crushed red pepper flakes to the herb sauce.
- Leftover grilled potatoes can be refrigerated and enjoyed cold or reheated.
Keywords: grilled potatoes, basil parsley sauce, smoky potatoes, summer side dish, grilled vegetables, easy potato recipe
